Beer Enrichment with Biologically Active Hop Compounds
Total Page：16
File Type：pdf, Size：1020Kb
─── Food Technology─── Beer enrichment with biologically active hop compounds Lidia Protsenko1, Ruslan Rudyk1, Tetiana Hryniuk1, Aliona Vlasenko1, 1 2 2 Alona Protsenko , Svіtlana Litvynchuk , Olena Ovadenko 1 – Agricultural Polissia Institute of National Academy of Agrarian Sciences of Ukraine, Zhytomyr, Ukraine 2 – National University of Food Technologies, Kyiv, Ukraine Abstract Keywords: Introduction. The research was aimed at studying the influence of biologically active compounds of the Ukrainian hop Hop varieties on beer quality indicators and peculiarities of their use in Beer brewing. Materials and methods. The research was focused on the Xanthohumol aroma Slavyanka hop variety with a high beta-acid content and on Beta-acids the special Ruslan and Xantha hop varieties with an increased Polyphenols xanthohumol content, as well as on the beer made of them. To identify the amount and composition of bitter substances and xanthohumol in the hop plant, as well as the products of their Article history: transfer during brewing, the liquid chromatography (HPLC) was employed, while bitterness of the hopped wort and the final beer was controlled by the spectrophotometric methods. Received Results and discussions. In beer enrichment with biologically 17.01.2018 active hop compounds, an optimal ratio of the fine aroma hops to Received in revised the bitter ones, which ensures high beer quality, is as follows: 40% form 14.03.2018 of the rated bitterness derived from alpha-acids were added with Accepted the special Ruslan and Xantha hop varieties, and 60% were 29.03.2018 obtained through addition of fine aroma hop varieties with a high beta-fraction content. The suggested method of combined dosing of fine aroma hops and special hop varieties makes it possible to Corresponding obtain up to 13.0–20.0 mg/dm3 of iso-alpha-acids in beer with author: further achievement of a 160.0–200.0 mg/dm3 content of polyphenolic compounds. This ensures higher colloid stability of Lidia Protsenko the beer and a 15–20% increase in the extent of applying bitter E-mail: substances. In wort hopping, the use of the fine Slavyanka aroma lidiya.procenko@ hop variety, having a great amount of beta-acids and the best ratio ukr.net of beta- to alpha-acids of 1.3:1.8 as a raw material contributes to producing compounds with pleasant, soft bitterness. Whereas the use of the Slavyanka hops with a low cohumulone content of alpha-acids (21.4%) provides a reduced, up to 5.0–7.0 mg/dm3, isocohumulone content of beer, which improves the quality of bitterness. Meanwhile, the use of the special Ukrainian hop varieties, Ruslan and Xantha, with a content of xanthohumol up to 1.2% makes for the isoxanthohumol formation in beer in the range of 2.0–5.0 mg/dm3. Conclusion. Combined use of the Slavyanka hop variety and the Ruslan and Xantha hops in the suggested ratio enriches the DOI: drink with biologically active hop compounds, thus improving its 10.24263/2304- functionality. 974X-2018-7-1-7 ─── Ukrainian Food Journal. 2018. Volume 7. Issue 1 ─── 65 ─── Food Technology─── Introduction The use of the hop plants in brewing is due to the presence of numerous substances, biologically active compounds, which impart biological stability to beer, contribute to its conservation and create the foam and a unique bouquet of taste and aroma properties. It is different hop varieties that are responsible for the peculiar characteristic aroma and taste of the beer [1–3]. Besides brewing, the hop plant is used in breadmaking, pharmacology, official and folk medicine. The major substances responsible for the hop cone biological activity are bitter and phenolic compounds, as well as the essential oil [4, 5]. Bitter substances are the most beneficial and specific constituents of the hop cones, which in this form are not available in other plants [2, 6]. The most profound effect on the specific properties of beer is exerted by isomers of the starting bitter hop substances, which exist in minor amounts in its cones, but are formed on wort boiling with hop. Alpha- and especially beta-acids inhibit the development of gram-positive and gram- negative bacteria, as well as acid-forming microorganisms [2], but have no effect on yeast development and vital activity. This is of great importance for the brewing technology since an optimal bitter substance content increases microbiological stability of the beer. Humulone, besides its antibiotic properties toward the bacterial microflora, hampers the growth of some harmful fungi. The Japanese scientists have proven that β-acids inhibit the growth of the bacterium (Helicobacter pylori), which has invaded almost half of the population of the planet and causes onset of gastritis, as well as gastric and duodenal ulcer. The association between the presence of this bacterium and onset of gastric cancer has been proven [7]. Colupulone, the constituent of β-acids, is known to hamper the development of various microorganisms, including the pathogens, such as Staphylococcus aureгs, Mycobacterium tuberculosis and Mycobacterium phei. As long ago as 1949, it was found out that α- and β- acids bring under adequate control the growth of tubercle bacilli [8]. Along with the antiseptic action, they also exert the sedative effect [9]. There is no doubt that taste and aroma of the beer made of various hop varieties also depends on different content of polyphenolic compounds. The polyphenolic hop compounds are the antioxidants, increasing the beer’s recovering capacity and effecting taste stability. On boiling, they make for protein precipitation and formation of composite protein-polyphenolic complexes, the precipitation of which favors wort lightening, and thus prevents oxidation and losses of bitter hop substances. However, on prolonged boiling, high-molecular polyphenols cause unpleasant beer mouthfeel. So, the polyphenolic hop substances influence the beer taste and quality not on their own, but in a complex with bitter hop substances, proteins and amino acids. Salach et al., when analyzing the hop quality dependency on the polyphenol content, noted that in the Czeck varieties, the latter is much higher than in the hop varieties of other countries. Thus, the polyphenol content of the Czeck Zhatetsky hop variety, noteworthy for the highest quality, comprises 5.2–5.9 %, whereas that of the American one is no more than 26 %. They considered a high polyphenol content of the Zhatetsky hop as its advantage over the other varieties. Contemporary scientists also claim that the best quality has the beer made of hop with about 5% of polyphenol [10, 11]. Among hop phenols, the unique compounds are available, such as prenylated flavonoids of the halcone and flavanone types. Previously, the prenylated flavonoids were treated somewhat meagerly in terms of either hop growing or their subsequent use in brewing. Only at the end of the last century [12, 13], the scientists became deeply involved in studying these substances due to their high biological activity. At present [14, 15], more 66 ─── Ukrainian Food Journal. 2018. Volume 7. Issue 1 ─── ─── Food Technology─── than two tens of compounds belonging to the group of prenylated flavonoids have been revealed in the hop plant. The prenylated hop flavonoids exhibit an extremely wide spectrum of biological activity. They exhibit anticancer, phytoestrogenic, antioxidant and antiviral properties. In particular, xanthohumol is being studied now as a potential anticancer agent. Rather wide spectrum of antiviral activity of the prenylated hop flavonoids has been presented [16–22]. In the cell culture, the isoxanthohumol-enriched hop extracts moderately inhibit reproduction of the bovine viral diarrhea, which serves as a surrogated model of the human HCV, 2 HSV–2 and rhinovirus [23]. There has also been established an antioxidant activity of the prenylated flavonoids, which neutralize active radicals of oxygen and inhibit the processes of free radical oxygenation behind the development of cardiovascular diseases [24, 25]. Among halcones, the most important is xanthohumol. The xanthohumol content of different hop varieties immediately after harvesting ranges 0.2–1.1% of the weight [7, 9, 24, 25]. As wort is boiled with hop, about 70% of xanthohumol undergo isomerization to form isoxanthohumol [26]. Of this amount, about 30% end up in beer. Isoxanthohumol also has a high anticancer potential. Xanthohumol and isoxanthohumol, as expected, are the main compounds responsible for the positive human health consequences of beer in case of its moderate consumption [5, 17, 27]. In this context, the currently pressing problem in the world brewing practice is an increase of prenylated chalcone content of beer, as well as the development of brewing technologies for beer and hop extracts enriched with xanthohumol [17, 27]. Materials and methods The research employed modern international physical and chemical methods to analyze bitter substances and xanthohumol of hops and hop extracts, as well as the products of their transfer in the process of brewing, namely: high-performance liquid chromatography (HPLC), spectrophotometry and methods of control harmonized with the procedures of European Brewing Convention [28, 29]. Methods of studying quality indicators of hops The fine aroma Slavyanka hop variety with a high content of beta-acids, as well as the bitter Xantha and Ruslan hops with increased xanthohumol content were studied. The weight of the average sample used for identification and biochemical investigations was no less than 0.5 kg of the hop dry weight. The alpha-acids in the hop were identified by conductometry according to the EBC procedure 7.4 [28]. Bitter hop substances were extracted with using an organic solvent – methanol. The weight ratio of the hop cone to the extractant was 1:10. The HPLC was employed to measure the amount of α- and β-acids, as well as the cohumulone content of alpha-acids and the colupulone content of beta-acids, and also the content of isoxanthohumol.